John Myers
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Sinadaran
Fillet da gashi:
- 450 g Naman sa fillet
- 2 Gangar tafarnuwa
- Man fetur don frying
- 500 g dankali
- 1 Kwai Farar
- Gishiri mai barkono
Turip mash:
- 650 g Bawon swede ( turnip)
- 200 g Peeled dankali har sai da gari
- 1 size Albasa
- 3 kadan tbsp Butter
- 4 Allspice hatsi
- Pepper, gishiri, nutmeg
- 250 ml Kayan lambu broth
- 4 tbsp cream
Karas:
- 400 g Karas
- 1 tsp Butter
- Water
- Gishiri, barkono fari, ɗan ƙaramin sukari
- 75 ml cream
- 2 tbsp Creme fraiche Cheese
- 2 tbsp Yankakken faski
Umurnai
Shiri na dusar ƙanƙara da karas:
- Kusan bawon turnip da dankali. A kwasfa albasa, a yanka finely, gumi a cikin cokali 1 na man shanu har sai ya zama mai laushi kuma ƙara diced beetroot da dankali. Za a yi gumi a taƙaice, a datse tare da kayan lambu, ɗan ƙaramin barkono da gishiri, ƙara allspice kuma dafa har sai da taushi. Lokacin da aka kai wurin dafa abinci, cire hatsin allspice kuma a datse komai da hannu sosai. Sa'an nan kuma ƙara kirim da sauran man shanu tare da whisk kuma ƙara dan kadan tare da barkono, gishiri da nutmeg.
- A kwaba karas din, a yanka su cikin yankan da bai dace ba, sai a zuba a cikin kaskon kasko sannan a zuba ruwa mai yawa ya rufe su da kyau. Cook tare da man shanu, ɗan gishiri da barkono don kimanin. Minti 3 har sai an ɗan dage don cizon. Sa'an nan kuma zuba ta sieve. Ɗauki samfurin, zuba 150 ml a baya a cikin kwanon rufi kuma bar shi ya yi zafi tare da kirim da kirim mai tsami a kan zafi mai zafi. Ki zuba gishiri, barkono da sukari dan kadan, sai a mayar da karas a ciki, sai kawai a bar su su yi gaba kadan. Kafin yin hidima, ninka cikin yankakken faski.
Nama da gashi:
- Preheat tanda zuwa 120 °. Rabin fillet da kakar da gishiri. Kwasfa tafarnuwa kuma a yanka a cikin rabin tsayi. Zuba kwanon rufi. Idan ya yi zafi sai a zuba kamar cokali 2 na man kadanya da tafarnuwa a soya guda biyun na fillet da zafi sosai. Sa'an nan kuma nan da nan cire shi daga kwanon rufi, haɗa ma'aunin zafi da sanyio zuwa daya sannan sanya duka biyu a kan grid a cikin tanda. Matsakaicin zafin jiki na "matsakaici" ya kamata ya zama 55 - 59 °. (Rare = har yanzu ruwan hoda sosai a cikin 52 - 55 °). Amma tun da an sake soya shi tare da jaket a cikin kwanon rufi, ya kamata a cire shi jim kadan kafin ƙarshen lokacin dafa abinci.
- Lokacin da naman yana daɗe a cikin tanda, sai a kwaba dankalin da aka bare da kyau (Na yi amfani da julienne slicer, wani nau'i daban-daban, amma mafi kyau ma yana yiwuwa. Sai ku zuba cakuda a cikin tawul na kitchen, dan kadan kadan a gauraya da farin kwai). a cikin kwano barkono da gishiri.
- Lokacin da naman ya kai kimanin digiri 5 daga ƙarewar da ake so, cire shi daga tanda. Yada isasshen cakuda dankalin turawa akan kowane ɗayan tawul ɗin dafa abinci guda 2 don a iya nannade guda biyu na fillet a cikinsu. Dole ne a yi wannan tare da matsa lamba, in ba haka ba murfin zai sake fadowa. Idan an shafe su duka biyun, sai a ƙara ƙara mai a cikin kwanon rufi kuma a soya riguna biyu a kusa da su har sai sun yi laushi.
- A taƙaice sake dumama dusar ƙanƙara da karas, sai a shirya komai tare kuma a ji daɗi.
